Green Chile Cheese Puffs
Makes about 2 cups spread, enough for two baking sheets or more of "Puffs"
Tortilla chips or thinly sliced sourdough baguette
One 7-oz. can diced roasted green chiles
1/2 cup mayonnaise
1 cup shredded Monterey Jack cheese
2 finely chopped green onions (about 1/2 cup, white and green sections both)
1 clove garlic, peeled and minced
1 tablespoon minced fresh cilantro
2 teaspoons fresh lime juice
1/2 teaspoon ground cumin
dash or two Green Tabasco (optional)
Salt and pepper to taste
Heat oven to 425 degrees F. Line 2 baking sheets with foil for easy clean up.
Arrange tortilla chips or baguette slices in single layer on foil-lined sheets.
Combine remaining ingredients except for pepper. Spread thinly on chips or
sliced baguette. Top with coarsely ground fresh pepper. Bake 5 to 8 minutes or
until bubbly, rearranging baking sheets for even cooking halfway through. (Check
early to make sure the chips aren't browning too fast.)